Rhubarb soup

Ingredients

• 400 g rhubarb
• 5 sweet and sour apples
• 3-4 sprigs mint + more for serving
• 3–6 st. l. brown sugar
• 1 st. l. with a pile of corn starch
• a pinch of salt
• heavy heavy cream for serving

Cooking

Step 1

Use a paring knife to remove tough fibers from the outside of the rhubarb stem (do not discard the peels). Cut the stem crosswise into medium slices.

Step 2

Peel the apples (do not throw away the peels) and cut into medium cubes. Remove the mint leaves from the stems.

Step 3

Put the apple and rhubarb peels and chopped mint stems into a saucepan, pour 1.2 liters of cold drinking water, add salt and 3 tbsp. l. Sahara. Bring to a boil and cook for 15 minutes.

Step 4

Strain the broth, put rhubarb and apples in it, bring to a boil again. Add more sugar if desired. Simmer until the rhubarb is soft, about 15 minutes.

Step 5

Remove the saucepan from the heat, blend the soup with an immersion blender until about half the pieces remain, return to the fire.

Step 6

Mix starch with 2 tbsp. l. cold water and pour into boiling soup. Mix thoroughly for 1.5-2 minutes. Serve soup hot or cold with cream. Chop mint and add for garnish.